Thank you for your kind comments about our site, it makes it all worthwhile for us to know that it helps people to cook Indian food :-)!Įvaporated milk is much thinner than condensed milk and not great for making burfi like sweets. The 'Evaporated Milk' however contains the thickeing agent carrageenan.Īnd I didnt happen to mention last time, but this is a wonderful site and very helpful to explore new recipes in cooking. Here in the US we get the 'Condensed Milk' which is sweetened dense milk and we get 'Evaporated Milk' which is dense milk without sugar (actually milk from which 60% water has been removed). It takes only a few minutes to make burfies with it. I am not sure how your condensed milk looks in USA, but here in UK, it is quite thick and very sweet.
I don't make Khoa from condensed milk as such, but use it quite a lot as a substitute for Khoa in making burfies of all sorts.
Can I use the 'Evaporated Milk' available in cans in the US for making khoya?
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